carrot souffle for a crowd

I will never forget the first time I made carrot souffle. I could not believe how much I loved it. Moist, slightly sweet ,and fluffier than the fluffiest dog I know! Souffles are not as tricky as many people think they are. In fact, they really are super simple. The key is to serve it right from the oven so it doesn’t “fall.” But, in all honesty, a fallen souffle is just as good! It may not look as puffed up, but the light, eggy carrot taste is still there. We make this all the time, and it is a great addition to your Thanksgiving menu!

carrot souffle for a crowd

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• Author: Salt and Share
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6-8 servings
• Category: Everything Else
• Method: Baking
• Cuisine: French

Ingredients

• 2 lbs carrots
• 6 large eggs, beaten
• ¾ cup sugar
• 1 cup butter, melted
• 6 tablespoons flour
• 2 teaspoons vanilla
• 2 teaspoons baking powder

Instructions

1. Preheat oven to 350.
2. Steam carrots until tender. Puree in food processor.
3. Mix sugar, flour, baking powder, butter, pureed carrots, eggs, and vanilla in bowl.
4. Spoon into buttered 2 quart casserole.
5. Bake for 45-50 minutes